If you are an avid gym-goer, you may be inclined to have a protein shake after your workout to refuel and repair your muscles. Like you, fitness enthusiasts around the world have long turned to protein supplements to bolster their exercise regimen.

As a professional dancer, singer, and actress, Julianne Hough has a lot on her plate—in more ways than one! To fuel the two-time Dancing with the Stars champ’s busy work days and involved workouts, she chooses whole foods, indulges in moderation, and hydrates aplenty. Before her pre-breakfast workout, Julianne blends one cucumber with spinach, kale, a pear, celery, carrot, a green apple, ginger, lemon, and beets for the ultimate green juice that fuels her intense workout without weighing her down.

Is it safe to eat at Chipotle? Customers reported experiencing painful norovirus symptoms ranging from severe stomach discomfort, nausea, dizziness, and dehydration to vomiting and diarrhea—which even drove two victims to the hospital. "We are working with health authorities to understand what the cause may be and to resolve the situation as quickly as possible," Jim Marsden, Chipotle's executive director of food safety, told Business Insider.

Chemists at the University of Bath collaborated with a British cafe to discover how the temperature of coffee beans affects flavor. “What you’re looking for is a grind that has the smallest difference between the smallest and largest particle,” said Christopher Hendon, a chemist who was involved in the study. Instead of storing your coffee in your cupboard, try sticking it in an airtight container and toss it in the freezer the night before you grind and brew.

Tempted by the welcoming scent, you succumbed to buying a small serving of McDonald’s french fries. Mickey D’s fries are made of more than just Russet Burbank and Shepody potatoes—they also pack in vegetable oil (canola oil, corn oil, soybean oil, hydrogenated soybean oil, natural beef flavor), dextrose, sodium acid pyrophosphate, and salt.

For the past five years, the apple has bested all other fruits and vegetables as the most toxic produce selection on the market. However, according to EWG’s 2016 Dirty Dozen report, which measures the levels of pesticides on American produce each year, a new fruit is taking the title.

As the wonky weather conditions continue to worsen, we may have to say goodbye to a number of the healthy foods we love. As humans, food is more than just our favorite thing to Instagram or watch professional chefs cook on TV. A recent report by The US Global Change Research Program, a government-led environmental research group that devotes its time to researching our ever-changing planet, uncovered the countless changes that are bound to happen to our food supply as climate change progresses.

Many of us are eating avocados every day – or at least that’s what the 90,000+ avocado toast posts on Instagram would suggest. Here’s a big myth debunked: for one, eating avocados regularly won’t make you fat. “The monounsaturated fats in avocados are what give it the creamy texture that make it such a good replacement for butter, margarine or mayonnaise,” says Michelle W. Book., the in-house nutritionist at the Canadian Health Food Association.

If you have felt apprehensive upon approaching the fish counter—whether you don’t have much experience cooking fish or you just made eye contact with a finned fellow lying there on the ice—you’re not alone.

Creamy, high-protein soy milk is a staple in Asia, where estimates peg 95% of the population as lactose-intolerant. Related: Non-Dairy Milks: Which to Make, Which to Buy Since soy milk is calcium-rich and contains the equivalent amount of protein as cow’s milk, it’s regarded as the closest match to dairy. While cow’s milk is very sweet, thanks to lactose (milk sugar), soy milk is more savory in flavor, with very subtle bean-y notes. To fortify, add calcium tablets or protein powder to the finished soy milk, then blend.